Ravioli with smoked salmon in cream sauce
4 servings
30 minutes
Ravioli with smoked salmon in creamy sauce is an exquisite dish of Italian cuisine that combines the sophistication of seafood and the tenderness of creamy sauce. The origin of ravioli dates back to medieval Italy, where culinary masters began experimenting with fillings for dough. Here, the juiciness of smoked salmon perfectly complements the creamy flavor, white wine, and a hint of lemon juice's acidity. Each piece is a harmony of delicate dough and aromatic filling seasoned with dill that adds fresh notes. This dish is suitable for both festive dinners and romantic evenings, impressing with its elegance and richness of flavor nuances. Serving it with a glass of white wine allows one to experience the true taste of Italian gastronomy.
1
Place salmon fillet in a blender, add 2 tablespoons of cream and herbs, blend into a homogeneous mass, season with salt and pepper.
- Smoked salmon: 500 g
- Cream 30% fat: 1.3 glass
- Dill: 4 tablespoons
- Ground black pepper: to taste
- Salt: to taste
2
Roll the dough thinly and cut out circles with a glass. Place 1 teaspoon of filling on the circles and pinch the edges.
- Pelmeni (dumpling) dough: 150 g
- Smoked salmon: 500 g
3
Boil the ravioli in salted boiling water.
- Salt: to taste
4
Prepare the sauce. Sauté the flour in oil, dilute with 1 cup of cream, add wine, lemon juice, and cook for 5 minutes. Season the sauce with salt, pepper, add 2 tablespoons of chopped herbs, and mix.
- Wheat flour: 1 tablespoon
- Butter: 1 tablespoon
- Cream 30% fat: 1.3 glass
- Dry white wine: 0.5 glass
- Lemon juice: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Dill: 4 tablespoons
5
Place the ravioli on a plate and drizzle with cream sauce.
- Cream 30% fat: 1.3 glass
